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Zucchini and cheddar scones

Name: Zucchini and cheddar scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 1 small (about 100g) zucchini; 2 cups (300g) self-raising flour, sifted, plus extra to dust; 1 teaspoon caster sugar; 1 cup (120g) coarsely grated vintage cheddar; 1/4 cup (3 tablespoons) finely chopped chives; 1 cup (250ml) buttermilk, plus extra to brush; Sliced ham off the bone & tomato relish, to serve

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Take these delicious savoury zucchini scones with you on your next picnic in the park.

1 small (about 100g) zucchini
2 cups (300g) self-raising flour, sifted, plus extra to dust
1 teaspoon caster sugar
1 cup (120g) coarsely grated vintage cheddar
1/4 cup (3 tablespoons) finely chopped chives
1 cup (250ml) buttermilk, plus extra to brush
Sliced ham off the bone & tomato relish, to serve

Method

1.

Preheat the oven to 200°C. Butter and lightly flour a 20cm-square cake pan or slice pan. Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
2.

Combine zucchini, flour, sugar, cheddar, chives and 1/2 teaspoon salt in a large bowl. Gradually add the buttermilk and mix with your hands until a soft dough forms. Turn out onto a lightly floured surface and pat into a 2cm-thick piece. Use a 5.5cm-round pastry cutter dipped in flour to cut out rounds from dough. Place, with extra buttermilk. Knead remaining dough and continue cutting until you have 16 scones. Bake in the oven for 18-20 minutes until golden. Serve with ham and relish.